Blueberry Swirl Ice Cream

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🍦 Blueberry Swirl Ice Cream

Description

Blueberry Swirl Ice Cream is a creamy, dreamy frozen dessert featuring luscious vanilla ice cream rippled with a tangy, sweet blueberry sauce. It’s refreshing, fruity, and perfect for summer—or anytime you crave a homemade ice cream treat. The vibrant purple swirl not only looks stunning but also adds a burst of juicy blueberry flavor in every bite.

📝 Ingredients for Blueberry Swirl Ice Cream

  • 2 cups fresh or frozen blueberries

  • ½ cup granulated sugar

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

For the Ice Cream Base:

  • 2 cups heavy cream

  • 1 cup whole milk

  • ¾ cup granulated sugar

  • 1 tbsp vanilla extract

  • Pinch of salt

👩‍🍳 Instructions

Step 1: Make the Blueberry Swirl

  1. In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.

  2. Cook until berries burst and mixture thickens (about 8–10 minutes).

  3. Stir in lemon zest. If needed, add cornstarch slurry for extra thickness.

  4. Remove from heat, cool completely, then refrigerate.

Step 2: Prepare the Ice Cream Base

  1. In a mixing bowl, whisk together heavy cream, milk, sugar, vanilla, and salt until sugar dissolves.

  2. Chill mixture in the refrigerator for at least 1–2 hours (or overnight for best results).

Step 3: Churn the Ice Cream

  1. Pour the base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

Step 4: Add the Swirl

  1. Layer half of the churned ice cream into a container.

  2. Spoon some blueberry sauce over it and swirl gently with a knife.

  3. Repeat layers until all ice cream and sauce are used.

  4. Freeze for at least 4 hours (or overnight) until firm.

🍽 Servings

Makes 8 servings (about 1 ½ quarts).

📊 Nutritional Info (per serving, approx.)

  • Calories: 280

  • Protein: 3 g

  • Fat: 18 g

  • Saturated Fat: 11 g

  • Carbohydrates: 28 g

  • Sugar: 24 g

  • Fiber: 2 g

  • Sodium: 35 mg

💡 Notes

  • If you don’t have an ice cream maker, you can freeze the base in a container, stirring every 30 minutes until semi-frozen, then layer with blueberry swirl.

  • Use honey instead of sugar in the blueberry sauce for a natural twist.

  • Frozen blueberries work perfectly—just cook them a little longer.

🌟 Tips

  • For a stronger blueberry flavor, puree part of the sauce and mix into the base before churning.

  • Don’t over-swirl; otherwise, the colors will blend instead of having pretty streaks.

  • Store in an airtight container to prevent ice crystals.

✅ Benefits

  • Blueberries are rich in antioxidants, vitamin C, and fiber.

  • Homemade ice cream avoids artificial preservatives and allows control over sweetness.

  • Calcium & healthy fats from cream and milk support bone and energy health.

❓ Q&A

Q1: Can I use other berries instead of blueberries?
Yes! Raspberries, strawberries, or blackberries also make delicious swirls.

Q2: How long does it last in the freezer?
Best enjoyed within 2 weeks for maximum creaminess and freshness.

Q3: Can I make it dairy-free?
Yes, substitute coconut milk and coconut cream for the base.

Q4: Do I need cornstarch in the blueberry swirl?
It’s optional—use only if you want a thicker sauce that swirls more cleanly.

Q5: Can I make this less sweet?
Reduce sugar in the base and swirl by 2–3 tbsp each; blueberries add natural sweetness.

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